Extra Fluffy Coconut Pancakes w/ Strawberry Rhubarb Salsa

If you’ve ever wished that you could swan-dive into a stack of dessert pancakes… here you go.

Because these coconut pancakes are the fluffiest, sweetest, most painfully delicious pancakes EVER!

And best of all, they require no extra effort.

When concocting this recipe I wanted to replicate the taste of coconut cream pie, in a pancake. It sounds weird, sure, but go with me here. Because if you love coconut, live for dessert, and never pass up a serving of fruit (me!), then these pancakes have ALL the major things you love!

Neatly packaged into one seriously sliceable stack.

You start by preparing the strawberry rhubarb salsa, which takes all of two minutes. What I love about this topping is that it adds robustness to the pancakes that’s fresh, bright, and gently tart. Not to mention — It looks boss in pics. Anyway, simply combine chopped strawberries + rhubarb with lemon juice, honey, and sugar, then let it rest! While you prep the rest of the recipe the fruit’s juices will render, creating a salsa and syrup that tastes UNREAL atop these pancakes.

Again, it’s dessert to the max.

After the salsa is set begin the pancake batter, which for me involves a heavy dose of baking power. Now I know this isn’t a traditional pancake ingredient, but clearly, that’s the point. If you want killer, jaw-dropping, fluffy AF pancakes, baking powder is a sure-fire way to achieve it. From there the usual suspects are present — flour, eggs, milk — but I scaled back the typical milk allotment and added in coconut cream. Doing so not only creates the most luscious pancake texture on earth (it’s seriously insane) but it adds tremendous coconut flavor, too. Lastly add sweetened coconut flakes to the batter, because why the hell not, and then? Heat your griddle!

Just a few small, smart changes, and you’ve got a whole new pancake waiting to be made.

What I love most here is that there’s the crisp, golden-outside of a pancake, with the velvety texture of coconut cream inside. They’re sweet but not too sweet (I promise) and the fluff levels are clearly out of control. Add to that the zesty salsa, and there’s nothing not to be obsessed with!

It’s an easy way to sexy up pancakes without adding extra work or annoying ingredients. And yes, I just used sexy and pancakes in the same sentence.

You can go now. xo

Extra Fluffy Coconut Pancakes w/ Strawberry Rhubarb Salsa


  • 2 cups all purpose flour, sifted
  • 1 tbsp baking powder, sifted
  • 1/2 tsp salt
  • 1/4 cup salted butter, melted
  • 2 large eggs
  • 2 1/2 tbsps granulated sugar
  • 1 tsp vanilla
  • 1 cup + 2 tbsps skim milk (I used 2%)
  • 1/4 cup coconut cream
  • 1/2 cup sweetened coconut flakes
  • coconut butter and maple syrup for serving
  • cooking spray to coat
  • SALSA:
  • 1 cup diced rhubarb
  • 1 cup chopped strawberries
  • 1/2 lemon, juiced
  • 1 tbsp granulated sugar
  • a few drizzles of honey


  1. Begin by preparing the salsa. In a small mixing bowl combine all salsa ingredients, stirring until well combined.
  2. In a large mixing bowl combine combine the flour, baking powder, and salt. In another, small mixing bowl combine the butter, eggs, sugar, and vanilla, whisking until smooth. In a third mixing bowl combine the milk and coconut cream, also whisking until smooth.
  3. In alternating doses slowly add the butter and milk mixtures to the dry ingredients until the batter takes shape — If there are some lumps, that’s okay! Lastly stir in the coconut flakes.
  4. Heat a large skillet or a flat griddle over a medium flame, then amply coat with cooking spray. Using a measuring cup, pour 1/3 cup of batter in the center of the hot pan/griddle, then gently spread out into a circle. Cook until bubbles appear on the surface, then flip and cook for 1-2 minutes more until golden. Repeat until all batter has been used.
  5. When ready, serve pancakes in stacks of 2 or 3, slathering each with a touch of coconut butter if you please. Laddle the strawberry rhubarb salsa on top, then drizzle with maple syrup. EAT!